12DoCc: Cream Cheese-Lemon Bows

Cream Cheese-Lemon Bows

Ingredients

1 cup unsalted butter, (2 sticks), softened
3 ounces cream cheese, room temperature
1 cup granulated sugar
1 large egg
2 teaspoons lemon zest, finely chopped
2 tablespoons fresh lemon juice
3 cups all-purpose flour, sifted
1 teaspoon baking powder
3/4 teaspoon coarse salt
Confectioners' sugar, for sprinkling


Preparation

1. Put butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until creamy. Mix in granulated sugar. Add egg, lemon zest, and lemon juice; mix well. Sift together flour, baking powder, and salt into a medium bowl; mix into butter mixture on low speed.

2. Preheat oven to 375 degrees. Place a small amount of the dough in a pastry bag fitted with a large French tip. Holding tip very close to the surface, pipe 3 1/2-inch bows onto baking sheets lined with parchment paper; space 1 inch apart. Refill pastry bag as needed with remaining dough. Bake cookies until golden brown on bottom, about 12 minutes. Let cool on sheets on wire racks, and sprinkle with confectioners' sugar. Cookies can be stored in airtight containers at room temperature up to 3 days.

Prep and Cook Time: about 1 hour
Notes: You can store them airtight for up to 3 days. Can freeze and pull out to thaw before serving.